Clinical Recommendations for Reducing and Preventing Food Allergies

Hugh Sampson, MD, and Marion Groetch, MS, RDN, examine the importance of optimal nutrition in allergic children, as well as the latest evidence for introducing allergenic foods. The faculty discuss the link between food allergies and poor nutrition and growth; communicating strategies for nutritionally complete elimination diets; assessing and mitigating nutritional risk; the LEAP, EAT, and PETIT studies; solid food introduction and allergies; and the role of skin barrier maintenance in preventing allergies.

Get an additional knowledge boost with this May 2022 course update. Dr. Sampson, and Ms. Groetch, address current questions about the latest research, and clinical advances, in this easy-to-read capsule.

This activity is part of our food allergy collection: Understanding Food Allergies in Infants and Children: The Symptoms, Diagnoses, and Management

You may also be interested in Answers to Commonly Asked Allergy Questions, Videos for Parents and Caregivers.

This material was originally presented to a live internet audience on 19-Jul-2019. It was reviewed for rerelease on 13-Aug-2021.

This course does not offer CE credit.

  • Marion Groetch, MS, RDN

    Director of Nutrition Services
    Jaffe Food Allergy Institute
    Division of Allergy and Immunology
    Icahn School of Medicine at Mount Sinai
    New York, New York

  • Hugh A. Sampson, MD, FAAAAI

    Kurt Hirschhorn Professor of Pediatrics
    Department of Pediatrics
    Director Emeritus of the Jaffe Food Allergy Institute
    Icahn School of Medicine at Mount Sinai
    New York, New York

Learning Objectives

  • Develop management strategies to optimize nutrition in the allergic child and prevent allergic progression
  • Interpret the latest evidence for introducing allergenic food in the first years